Butternut Squash Sweet Potato Curry Recipes

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BUTTERNUT SQUASH & SWEET POTATO CURRY



Butternut Squash & Sweet Potato Curry image

Make and share this Butternut Squash & Sweet Potato Curry recipe from Food.com.

Provided by ResyopUK

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 lb butternut squash, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb potato, peeled and cut into 1-inch cubes
1 large cooking apple, peeled, cored and cut into large chunks
2 -3 teaspoons curry paste (you choose the strength!)
1 teaspoon turmeric powder
1 inch fresh ginger, grated
2 bay leaves
2 cups vegetable stock
salt & freshly ground black pepper

Steps:

  • Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
  • Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
  • Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
  • Serve with boiled basmati rice.

Nutrition Facts : Calories 409.6, Fat 9.8, SaturatedFat 1.4, Sodium 67, Carbohydrate 78.8, Fiber 12.3, Sugar 18.1, Protein 7.1

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

HEALTHY SWEET POTATO, BUTTERNUT SQUASH AND APPLE CURRY



Healthy Sweet Potato, Butternut Squash and Apple Curry image

Make and share this Healthy Sweet Potato, Butternut Squash and Apple Curry recipe from Food.com.

Provided by FirstChoiceHealthyF

Categories     Low Protein

Time 35m

Yield 8-10 bowls, 8-10 serving(s)

Number Of Ingredients 14

1 tablespoon canola oil
1 large onion, chopped
3 garlic cloves, crushed
2 cups butternut squash, peeled and cut into chunks
2 cups sweet potatoes, peeled and cut into chunks
1 1/2 cups potatoes, peeled and cut into chunks
2 apples, peeled and cut into chunks
1 cup chickpeas (optional)
1/4 cup raisins (optional)
2 teaspoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1/2 teaspoon ginger
2 cups vegatable broth, low sodium

Steps:

  • Heat the oil in a large pan and saute the onions and garlic for 4-5 minutes until golden.
  • Add the butternut squash, sweet potatoes, potatoes, apples, chickpeas and raisins.
  • Stir in the curry paste, curry powder, turmeric, ginger and broth.
  • Bring to the boil, stir well.
  • Cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender.
  • Serve over Basmati rice.

Nutrition Facts : Calories 116.5, Fat 2.2, SaturatedFat 0.3, Cholesterol 0.2, Sodium 368.1, Carbohydrate 23.7, Fiber 3.6, Sugar 7.1, Protein 2.2

VEGAN POTATO AND BUTTERNUT SQUASH CURRY



Vegan Potato and Butternut Squash Curry image

A yummy Indian-style food! Great for a vegan or vegetarian!

Provided by Madi

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g

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